1 1/2 lbs. string beans
1 c. peanut, vegetable or corn oil
1/2 lb. ground lean pork
10 hot dried red peppers (optional), chopped fine
1 tbsp. dark soy sauce
1 tsp. sugar
1/4 tsp. monosodium glutamate (optional)
1/2 tsp. salt or to taste
1 tbsp. dry sherry

Wash the beans under running water and cut or pinch off the tips of the beans from both ends. Leave beans whole unless they are very long. Dry the beans well on paper towels.

Heat the oil in a wok or skillet until it smokes. Add the beans, standing back to avoid splashing. Cook them over high heat, wrinkled and lightly browned through, which will take about 8 to 10 minutes. Drain them in a colander and set aside.

Pour off all but 2 tablespoons of oil from the pan. Add the ground pork and peppers and stir over high heat, breaking up the lumps, until the pork is cooked and no pink shows, about 2 to 3 minutes. Add the soy sauce and stir until well mixed. Put the string beans back into the pan, add the sugar, MSG, salt, wine and stir until well mixed, about 1 minute.